CSA Basket Journal # 6; Volume 2
What Genus Specie varieties your basket contains:
1.) Speckled Butteroak Loose Leaf Lettuce
2.) Green Deer Tongue Head of Leaf Lettuce
3.) Tennis Ball Butterhead Lettuce or Pirat Red & Green Butterhead
4.) Frisee Endive
5.) Golden Swiss Chard Bunch
6.) Red Russian & Siberian Kale Bunch
7.) Bulk Herbs of Cinnamon, Lime, & Genovese Basil and Summer Savory
8.) Detroit Dark Red Beet Bunch and Greens
9.) Early Tall Top and Goldstone Beet Bunch and Greens
10.) Carrot Bunch of Cosmic Purples and Snowwhites
This basket has the best representation of large beautiful beets and lettuces thus far. The soft lime green or red and green butterhead leafs; the appropriately shaped and crunchy mid rib of the green deer tongue leafs; the painted speckles of the soft and sweet butteroak leafs, are all awaiting to be used in some wonderful salads or finger foods this week. Then the large quantity of basil varieties will give much added flavors and zings to your lettuce leaf salads in addition to many great uses for pastes, pestos, vinaigrettes, sauces, butters, and sautéed vegetables. There is nothing quite like the Cinnamon Basil as it is very distinctive and aromatic and is great just as whole leaves added to green salads. With all the herbs I have made an herb-honey butter that was delicious with some homemade buckwheat and millet drop biscuits. Also, how about a thick pesto dipping spread for raw platter of sliced beets, chopped carrots, butterhead leafs (pesto put within with cheese and grape and rolled) and served with cheese, in season grapes, olives, and herbed millet biscuits. Platters are great fun as they require hands on participation of eaters, so therefore I would highly recommend trying them.
If any like to be in slight anticipation I will say that you can look forward to the first digging of the first of the early new Caribe Potatoes and the picking of my favorite French Hericot Vert, the Maxibel, for next weeks basket!
In closing, I heard some great ideas last week from you all and I will share a few here in brief that might give you all some new ideas…..
*Beet Cake/Bread Loaf as if you could imagine a carrot or zucchini bread
*Baked Polenta with incorporated Feta Cheese instead of butter served with sautéed thin sliced carrots in sesame oil and some sautéed beet greens in balsamic vinegar and olive oil
*Summer Savory pan fried turnips and carrots with sesame oil and rice vinegar and served with noodles
*A plate of wonderful chopped raw greens served simply aside some great fish
*Roasted Beet Salad with goat cheese and walnuts a top beet greens
*A large bowl salad of pan fried peas, beet greens, lettuce, roasted beets, chopped turnips, and tossed with an basil and savory vinaigrette and topped with spice roasted pecans.
*Borage Wine shared with friends on a weekend trip!
*Classic Pickled Beets
2009 CSA Basket Journal #5; Volume 2
What Genus Specie Varieties your Basket Contains:
1.) English Pea varieties of Laxton's Progress and Green Arrow
2.) Purple Top White Globe Turnips
3.) Goldstone Beet Green Bunches with stem and Baby Root
4.) Chioggia Beet Bunches (bright pinkish red with red and white
5.) Carrot Bunches with the varieties of Danver (Orange), Snowwhite
(White), Yellowstone (yellow), Cosmic Purple (Purple)
6.)Catalogna Emerald Endive "Dandelion Green"
7.)Young Red Russian and Siberian Kale Bunches
8.)Lettuce head of either Green Deer Tongue, Italienscher, Ruffled
Red Tide, or Tennis Ball Butterhead
9.) Herb bag of Lime basil, Dill, and Summer Savory
10.) Borage and Leek Bundle (remember to try the Borage June
Good day everyone. I hope this finds you well after a couple meals already under your belt. The English Shell Peas and Turnips are the most abundant crops of the week so they will be exciting to use and prepare in a few different meals. There is so much variety in this weeks basket it is difficult for myself to pick which vegetables to talk about the most, so since the English Shell Peas and Turnips have all been harvested and you will not be seeing those anymore, till possibly fall, I have picked those. Your families will have to have a pea shelling party so you can start those peas a' eaten! If you never have had the experience of having fresh peas they really are a treat. Peas can go all kind of ways and they do not have to always be combined with carrots. The peas can be cooked to goodness very quickly and easily. In fact, the Green Arrow variety that had not dried yet on the plant, as I was explaining at pick-up could be eaten raw, but the Laxton's Progress would need to be cooked as they were more dried. After shelling and soaking in cold water until ready for cooking, then just drain and put in a saucepan with a couple Tablespoons of water or less and cover and cook over low for 5 minutes or so, testing to make sure not to overcook. After they are cooked you can use them in many different ways....salads, sauces, soups, meat salads, stir fry combinations, or savory pies. Also, if you pre-soak the peas, you more than likely can just saute them and not cook them. For example, melt 1-2 T of butter in a saucepan, then add your chopped leek (root, stalk, and stems). Add some chopped herbs of dill or summer savory and then your peas and saute for ~ 7 minutes.
As for the Turnips ,you will be able to do many things with them both cooked and raw and here are a few quick suggestions... cut up and added to salads for a nice spicy crunch, sliced thinly like a dipping chip and served with avocado or bean dips and cheese, added either in small pieces or shredded to soup for a sharp flavor, or cooked as hot vegetables by themselves or with other root vegetables. They can even be mashed like you would potatoes, by adding some maple syrup and butter. If you are looking to pair with a meat, the earthy spice of tunrips go really well with lamb and game meat, which revisits the Old World Style fo cooking.
The Chioggia Beets will be most delightful with the fresh Lime basil and dill in a shredded slaw with of the Beets, Carrots and some Apples. Then tossed with Olive Oil, Apple Cider Vinegar, a pinch of sugar, and Salt and Pepper. The colors are very vibrant. Also add some pumpkin seeds to the slaw and top with Feta Cheese and serve with some homemade yeasted Millet, Wheat, and Flax Crackers.
I can't wait to hear you reports on the Borage June Wine. The one thing I forgot to say is that unless you have an air pump to pull out all of the air in the decanter you are putting the wine and Borage in; it would probably not be a good idea to leave sitting for more than one day, but if you do have an air pump then it would be fine for three.
Will be seeing you next week, Allie
1.) Speckled Butteroak Leaf Lettuce
2.) Rouquette Arugula
3.) Darki Triple Purple and Aurora Orach and Bloomsdale
4.) Catalogna Emerald Endive Bunch "Dandelion Greens"
5.) Young Carrot Bunch of Danvers, Yellowstone, Snow White,
and Cosmic Purple
(Tops can be used for vegetable stocks and meat broths)
6.) Golden Swiss Chard Bunch
7.) French Sorrel
8.) Detriot Dark Red Young Beets and Greens
9.) Water Mint, Lemon Balm, and Bergamot "Bee Balm" Herbs
All of our plants in the fields were very happy yesterday evening at dark as the rains came to give them a cool off from the prior 3 days of 90 degree temperatures.
I suppose the new stars of the week are the beautiful Speckled Leaf Lettuce and the colorful Carrots. The lettuce being very tender and sweet as it dances with your eyes and your palate and the first pulled young carrots having that new vibrant crunch. The beets will be most exciting as well as they are the largest in size you have receieved yet, so you might enjoy roasting these or grating them up and eating them raw as they are young, sweet and crunchy. Their color is very deep red/purple and they really stand out if sliced like carrot rounds and used in a salad with the Speckled butteroak lettuce, as the colors compliment and the textures contrast...Perfect!
I hope everyone is enjoying using the special French Sorrel to add great spunk and twang to the ordinary salad. The Sorrel really goes well with the late spring fruits like blueberries, strawberries, and soon to be plums and apricots. Try combining together the Speckled Butteroak with some chopped Sorrel, lemon balm, Blueberries, thin beet slices, and tossing with some olive oil, fresh squeezed lemon juice, salt and pepper and a raw cheddar, blue veined, or goat cheese and topping off with some Walnuts. Very simple, refreshing, and most idealic for a warm day's meal.
All the greens you have this week can really be put together to make some really great large bowl salad meals. They all are one of a kind and when their flavors, colors, and textures are used in salads you really cannot beat the flavors of these unusual spring greens. Also be sure to have fun with the carrots and compare the flavors of the different colors as well.
The two recipes I placed up already for this week uses the Catalogna Emerald Endive and Beet Greens in particular, so you might want to take a look at those.
Until next week enjoy and I will be seeing you then.
Arugula’s Star Farm
CSA Basket Journal #3 , May 27th
What Genus Specie Varieties your basket contains:
1.) Baby Purple Top White Globe Turnip Greens with edible dainty Root
2.)Rudolf, French Breakfast, and Pink Beauty Radish Mix
3.)Sweet Ann Sugar Snap Peas
4.)Golden and Orange Fantasia Young Swiss Chard Bunches
5.) Chioggia and Golden Touchtone Baby Beets and Greens Bunches
(roots, stems, and greens. All edible)
6.) Triticale Grain and Vetch Arrangement
What a great representation of the Chenopodiaceae family you will find in this weeks basket. Both Swiss Chard and Beets belong to this family. Spinach does as well, which you have had the pleasure of having for the past two weeks. As you could imagine, with the greens and the pigments in the stalks, all of these vegetables in this family are really great for you.
My new excitement lately has been a gifted book exchange from one of our interns, Roben Mounger, otherwise known as Ms. Cook. Over her years of life she has developed quite a collection of cook/food books and she volunteered to bring me a couple new books every other week that I can look through in my few moments of spare time. As I generally put all of our meals together by feel and by what is in season, I generally do not follow recipes specifically, but I do enjoy getting inspirations from looking through a new cookbook. I really enjoy European Food Culture or American writers that really practice and understand their region of seasonally available organic vegetables and fruits.
The past few books that Roben has brought me have all been vegetarian based books, funny enough, even though for the first two listed below you would really not even notice as they mainly just do not use meat. After looking through Deborah Madison’s book, Savory, Annie Sommerville’s book, Fields of Greens, and Jae Steele’s book, Get it Ripe, I saw a lot of similarities in between their recipes and the way I put dishes together.
I am bringing all of this about because even if you are not a vegetarian, as Matthew and I are not either, I think you would be inspired or at lease would benefit from getting a new cookbook that focuses on in-season vegetables and fruits. The Get it Ripe book by Jea Steel, is a very hardcore vegetarian book, but that is not a bother at all, as I found it to be a wonderful book for those of you who might want to start learning about vegetables, grains, and fruits from square one. She also charts out all the nutrients of any available vegetable, fruit, grain, nut, or oil.
One of my favorite recipes I put together just the other night was what I might call a Root and Stem Crunchy Beet and Apple Slaw, which was quick and easy and very good. I spoke of it some today to everyone and I will be adding a written recipe for it in the Arugula’s Star Recipe Bank.
Enjoy your baskets and we will be seeing you next week.
Oh and please can everyone try to remember bringing your baskets back to the pick-up/drop off next week.
Allison and Matthew
Thanks to all of our CSA member's support for the 2009 season, as we have reached our maximum prodution level and are no longer accepting new members for the 2009 season.
If you would like to be put on a waiting list for the coming seasons then please let us know so we can add your contact information to the waiting list.
Allison and Matthew Neal
2009 CSA Basket Journal #2; Volume #2
Good evening to you all after a most beautiful sunny day. We are pleased that the grounds have finally dried out enough for us to achieve our vine crop planting tomorrow and Friday. We will also be able to start the first round of hilling the potatoes. I did love hearing some of your stories on how you chose to eat and prepare all of your vegetables last week, so I will look forward to more throughout the season.
This weeks basket has such a wonderful variety of some really unusual and great greens, that are not just a paradise for making large bowl salad meals and other prepared recipes, but are really good for you. The best way to look at vegetables from a nutritional/health stand point in my opinion is not to try to remember exactly what the vitamins, minerals, antioxidants, and phytochemicals are for each vegetable, but to know for certain that every raw vegetable has many of these healthy nutritional aspects… so YES every time you eat one of our organic vegetable you are putting great components into your body. Beet Greens for example are higher in nutritional value than their roots, as they are richer in calcium, iron, and vitamins A and C. The greens also contain magnesium, phosphorus, and B6. Beet stems and roots have the pigment that gives beets their rich, purple-crimson color, betacyanin, which is one of those great phytochemicals.
As far as recipes go I have already added about four new recipes to the Arugula’s Star Recipe Bank that utilizes your Arugula, Catalogna Emerald Endive “Dandelion Greens”, French Sorrel, and Leeks just to name a few. I would highly recommend the Brothy Spring Stew Recipe as it utilizes those Turnips and Turnip Greens, Leeks, and Rosemary.
I would also recommend looking at the following CSA Basket Journal Archives from last year in particular, as they highlight the French Sorrel and other uses for the Endive, and Beet Greens…
CSA Basket Journal #3
CSA Basket Journal #5
CSA Basket Journal #11
What Genus Specie Varieties your basket contains:
1.Mesclun Mix of Orach, Spinach, and Frisee Endive
2. French Sorrel
3. Baby Rouquette Arugula
4. Chioggia and Early Tall Top Beet Greens Bunch
5. Sweet Ann Sugar Snap Peas
6. Spring “Lyon” Leeks Bunch
7. Catalogna Emerald Endive “Dandelion Greens”
8. Purple Globe White Top Turnip Roots and Greens
9. Caribe Cilantro, Rosemary, and Wild Garlic Scapes
Arugula's Star Farm '09 CSA Basket Journal #1; Volume 2
What Genus Specie Varieties your Basket Contains:
1. White Globe Purple Top Turnip Greens with Baby Root Bunch
2. Broccoli Raab Greens Bunch
3. Green Pointed Starburst and Red Tide Leaf Lettuce
4. 1/2 lb Longstanding Bloomsdale and Tyee Spinach
5. 1/2 lb Darki Triple Purple and Aurora Orach
6. Golden Globe Young Beet Greens with Dainty Edible Root
7. Sweet Ann Sugar Snap Peas
8. Cherry Belle Radish Bunch
9. Caribe Cilantro, Bergamot (bee balm), and Lemon Balm Herb Bundle
Good Evening to everyone as we enjoyed delivering and offering over our first of the season pickings. I can only hope that you all have already found something great to do with your basket vegetables for the evening dinner meal.
Remember for great ideas beyond your creative put togethers there are some great and simple recipe ideas for every item in your basket if you will go to the webpage and scroll down under Recipes and then click on Arugula's Star Recipe Bank. It is here where you will find basic ideas on how to prepare the Broccoli Raab and Turnip greens, by clicking on the Broccoli Raab Recipe, for example, or what to do with your beautiful Orach and unusual herbs like the Bergamot. I will try my best to put up new recipes every week that should complement your weekly basket.
Every week I am always putting together new dishes as I do not think we ever eat the same dish twice, and this is really the way you will learn to prepare dishes once you learn to utilize what is seasonally put in front of you. This concept can be quite fun I think, and it helps give you great skills on putting together meals by using only what you have to work with. As long as you keep some oils, nuts, fruits, eggs, salt & pepper, and grains on hand, you should really be able to follow about any of the simple recipes that I have put together as I let the the vegetables do the talking.
In fact, just when we got home today from the morning drop off we had a simple lunch meal of an Orach, Sweet Pea, Boiled Egg, and Cilantro Salad. I tossed the Orach leaves with Olive Oil and Balsamic Vinegar, Salt and Pepper. I thinly sliced an apple, I chopped cilantro, and tossed these in as well. As I had my Windy Acres fresh eggs a boiling, when they were hard boiled I peeled and sliced them on placed them on top of the greens. Then I through some sugar snap peas, walnuts, and raw cheddar cheese in for the final addition. This was a delicious salad and despite its tastyness I will say for certain I will more than likely never make it again, as I will move on to the next inspiration for dinner. I hope that this act will and can become common for all of you through this CSA season.
Again thanks for being apart and I hope you all enjoy your first weeks basket. If you have any simple questions please feel free to send an e-mail or call and I will try to get back with you by a couple of days as I do not check e-mail every day. Also, be on the look-out for the Windy Acres Farm e-mail as Debbie will be sending out the next week options for order and all you will have to do is respond to place and order. Their egg yolks were just brilliantly golden colored in hard boiled sliced presentation on the lunch salad and oh ever so tasty. This really will be wonderful because now you will be able to get organic vegetables, meat, eggs, and cheese all in one location, which does not leave much more to pick up elsewhere other than some of the staples I mention above!
I will be seeing you next week and until then happy vegetable basketing.
If you are one that likes countdowns then you can start an approximate three week countdown this Wednesday the 22nd, as the goal first time CSA drop-off/pickup will be Wednesday May 13th. All of the vegetables, fruits, and herbs are coming along, slowly but surly. This early spring has brought many hard rains, and cooler weather than normal, as I am sure you have noticed. The cold has not necessarily been extreme damaging colds just over-all coolness that has slowed all newly planted growth just a bit. Plants grow slower when springs are cooler/cloudy because of the overly wet cooler soils, lessened microbial life activity within the soil because of the lower temperatures, and less sun energy for the plants to undergo photosynthesis. Nonetheless, I feel as if the spring crops will be about ready just on-time for your first CSA delivery. We have planted so many wonderful crops already this year and are on the tips of our toes walking around checking on and awaiting the start of the season’s harvest of all of our little crops a growing. I will say though it sure has been a tricky early year for planting, as the rains have given us very few moments of dry soils to work in, especially when throwing in the factor that we plant the seed in the appropriate moon phase and/or sign. Produce farming in the open space of the skies and fields for sure has its challenges, but in the end it all plays out for much beauty and enjoyment I will have to say.
VEGETABLES FOR SALE…..
I have had a current idea that I would like to offer over and here it is.
We currently have an array of Lettuces, Spinach, and Kale that overwintered and are quite nice. What I would like to propose is an on-farm Wednesday the 22nd (by order only) pick-up, at normal CSA time 4:30-5:30 (or later if you are coming from work), for those of you who respond to this with an order.
This will only be for an on-farm pick-up, so those of you who live in Nashville town might just have to pass, but for the closer members you and your friends might enjoy taking opportunity of some early fresh vegetables.
A mix of 3 heads of Medium sized lettuce $6.75 /per 3 Heads
heads…Rouge d’Hiver Romaine, Green Pointed Starburst,
Winter Density, Red Tide Leaf, Optima Butterhead
(these lettuces are beautiful and very tasty, the mix will give
you a wonderful fresh and beautiful spring salad)
½ pound of a mix of Longstanding Bloomsdale, $4.25 /1/2 pound
and Giant Winter Bloomsdale Spinach
(very sweet and wonderful
savoy to semi-savoy texture)
Siberian Kale Bunch $2.50/ Bunch
If you would like to place an order just send an e-mail specifying how much of any of the above items that you would like and if you have any questions then just let us know. I will send you a quick OK saying I got your order and then we will just see on Wednesday anywhere between 4:30-5:30. You can share this e-mail with friends as well, as the offering does not exclusively have to be for CSA members. Thanks and we look forward to hearing from you.
Here are some pictures that show some of what is already growing…Peas and Bamboo stakes; spring plantings in which interns are participating in the Brassica Crop’s Strip row; cover crops of rye grain, etc..
We are keeping our doors open for more members, as I feel we have planned to still be able to produce for a few more 2009 members, so if you want to send any customers our way please do.
I would also recommend looking at our web-page off and on to see new pictures or postings under WHAT’s NEW, as for example, I have added an Arugula’s Star In the News section just recently that you might enjoy looking at.
A new procedure for us this year is to use a refractometer, which is a simple optical instrument for measuring dissolved solids for fruits, grasses, and vegetables during all stages of growth. The solids in the juice of the plant tissue will blend light rays in proportion to: (very scientific sounding, but really is very simple…)
- The quantity of all the atoms
- The atomic Weight of elements
- the number of covalent bonds in the combination of atoms such as sugars
The end result of the reading measures the % sucrose by weight, which is referred to as the BRIX. There is a chart that I will be adding to our website that will show what healthy crops BRIX readings should be and then we will start adding figures to a chart that will show our crops BRIX. As it is an up-most priority here at the farm to keep our soils very healthy so we will be providing extremely healthy crops, this will be a wonderful project to keep track of mineral balances in all of our field production areas, and it will let you see how the health of the soil translates into the nutritional content of your CSA basket produce.
Matthew and I do want to thank all of you that are supporting our organic farm by joining out CSA for the 2009 season and we will be seeing you here in a few weeks, as that time will be here before we know it. If you have not signed up yet, please let us hear from you if you have been thinking about it and just have not signed up yet.
Matthew and Allison
Arugula's Star of Neal Family Farms, L.P.
6624 Leipers Creek Road
Columbia, TN 38401
Hello to all from Matthew and Allison here at Arugula’s Star of Neal Family Farms,
As it has been about a month from our 2009 New Year’s informational CSA farm letter, we thought it would be a good time to send another hello during this spell of warm spring-like weather that might have you thinking of the tender, sweet, and fresh vegetables that will be growing here before you know it in the up and coming early spring!
We welcome all of you, both new and our great returning members that have already joined and registered for our 2009 Community Supported Agriculture “CSA”. As we are already having new members join for their first time, and our 2009 openings are filling up, we want to encourage members and your interested friends from last year that had voiced an interest in joining again for 2009 to try to register as soon as possible so you and your friends will not miss out on your seven months of high quality = high value certified organic vegetables, fruits, and herbs. March is generally when even more interested CSA customers start looking into local CSA’s and is also when I like to say our farm’s full time season begins. Therefore, now would be a great time to support your chosen farm and join us in our 2009 Community Supported Agriculture, if you have not done so already. As we are mainly only focusing on growing for our CSA members this 2009 season a lot of our pre-season planning is based upon how many members we have and how many member openings we choose to offer, so the sooner we can hear about your interest and commitment the better it is for both you and us. I am going to include here below four links that will allow you to see and understand what an incredible experience it can be to be apart of our CSA and will also walk you through any questions that you might have about becoming a member…….
What We will be Growing For 2009 and the approximate Harvest Times
What our CSA embodies http://www.arugulasstarfarm.com/content/211
How to Become a Member http://www.arugulasstarfarm.com/content/2068
The CSA registration form http://www.arugulasstarfarm.com/content/212
What to Expect in Your CSA Basket
Also, if you missed the first 2009 informational CSA announcement, you can find that at our website under What’s New http://www.arugulasstarfarm.com/content/2521 and this will fill you in a little more on our Farm’s 2009 Growing Season.
From when I wrote last time we did successfully get our fruit trees, canes, and blueberries planted by the end of January. We sure appreciated the few interns from last year-- Mary, April, Tim, and Jamie, that were able to come out and pitch in some hands on those cold days back in January. Matthew and I will be looking forward to having interested interns start coming out to the farm again here at the first of March, and we have already signed up a few new interns for the 2009 season that are eager and willing to experience what it is like to be apart of a working organic farm. Matthew has just completed some great new planting tables that are just waiting to hold a many a new germinating seed trays.
Also, a new goal for the 2009 season will be to start collecting and saving our own open pollinated organic seeds. This will be a great opportunity and task for learning interns as this is an complete other step or I guess on could say process to a vegetable grower’s daily works that often is not carried out when a farmer is growing food for larger numbers of people, as generally certified organic farmers purchase seed from certified organic seed producing farms, cooperatives, and businesses that only farm for the seeds and not for the edible vegetables or fruits. Seed collection does not occur generally for market farmers, because all the crops are harvested for customers and therefore never allowed to mature to the seed producing stage of the plants biological life. This next step is more time consuming, takes more available land, and often takes many years to be able to save large enough quantities of seed to preserve and to be able to start planting and harvesting the crops for food and not for seed. Nevertheless, we will start working at it and see where it takes us!
Finally, as I am one that always loves a good surprise I will have to say that we will have a couple of surprises for our 2009 CSA members that we will be letting you know of as the season gets nearer, but it will only be members that will get to know of what could be in store. Oh what a great season and year we have to look forward to.
Nonetheless, I would like to go ahead and mention a great web blog done by local Chef Nancy Vienneau http://nancyvienneau.com/blog/ called Good Food Matters that I would recommend as to be a great inspiration for cooking with high quality, fresh, local, and in season items. I would also say this will be another great spot, other than our farm posted journal basket recipes, to get a weekly seasonal recipe once you are receiving your weekly CSA basket. You can even look back to her mid-December weekly entry, and see a recipe in which she was able to use our farm’s Winter Russian Kale.
Matthew and I do hope to be hearing from you and till next time,
Arugula's Star of Neal Family Farms, L.P.
6624 Leipers Creek Road
Columbia, TN 38401
Hello Friends and Customers,
As we left off last year from our Fall Farm Hoedown, final newsletters, and last CSA drop-offs, here we are again letting you know of what will be in store for Arugula’s Star of Neal Family Farms for the 2009 growing season. Matthew and I have spent much time over the last month in planning and thought of what would be to come. We started off the New Year under the stars laying in our frost covered sleeping bags, as we tossed wishes on brilliant stars flying by overhead. As the crisp night air and vastness of space provoked great sense of clarity and inspiration mixed with a bit of gratitude and hope; we then could only wish that we should and could continue to help local folk make the choice to participate in local organic agriculture by offering non-commercially available vegetables, greens, fruits, and herbs to our loyal CSA customers of the past, and all the new ones to come for 2009.
We are very excited about the 2009 season as we will be adding, as always, new genus species of produce like popping corn, pumpkins, cauliflower, celery, tomatillos, celeriac, rutabagas, peas, and onions; not to mention all the different varieties of produce that will be different than maybe you received last year, like different varieties of sweet summer melons, watermelons, lettuce, squash, chard, peppers, herbs, and tomatoes, just to name a few. Also, here in a couple of weeks we will be planting 70 different varieties of fruit trees mainly consisting of heirloom organic apple, with some pear, fig, plum, and peach, 40 blueberry bushes, and a grove of cane berry plants like blackberry, raspberry, and gooseberry, and on top of all of that strawberries too. All of these will be in great anticipation for the coming years as the fruits will not start being harvested till 2010 in order for all the plants’ energies to be applied to their root systems.
Speaking of energy, Matthew and I have decided to put all of the cyclic energies here at the farm into the Community Supported Agriculture “CSA” this year, as we will not be selling at the Franklin Farmer’s Market. This decision will allow us to allocate more open spaces for this year’s 2009 CSA, and to accomplish an even more diverse and productive environment here on the farm. With this being said, 2008 CSA members and 2009 CSA awaiting members, please pass the word around to your friends and family and sign-up as soon as possible to ensure your spot as a 2009 Arugula’s Star Farm CSA member. We will love seeing as many as possible of our past members back to pick up your weekly Wednesday basket. Of course we will continue to strive to offer a wonderful array of unique vegetables, fruits, and herbs year after year, with the unique nature and natural cycle of the season’s year giving uncontrolled individuality for 2009. We have decided to offer the ever popular ½ Bushel Plan and have added a Bushel Plan, which is a little different than last year as we offered peck and ½ bushel plans. The reason for this change is that the peck plan just seemed so small of a size to continue to offer, as it was not as accommodating to fill with as much variety as the ½ bushel merely because of the size. The ½ bushel should still be a great size for a couple of two or up to a family of three or four depending on how much you want to eat at home, as I know Matthew and I would have no problem going through a ½ bushel in a week. We have had a few requests to offer an even larger plan for those families whom consume a lot of their meals at home, so that is why we have introduced the new Bushel Plan. To read full details on our 2009 CSA please go to our web-page www.ArugulasStarFarm.com and click on Organic Produce & CSA where then you can read all about Community Supported Agriculture, How to Become a Member, and the CSA Registration Form. If you have any questions please feel free to contact us by e-mail or phone.
We will also still be opening our doors to those of you seeking to have your hands in the dirt, being in the out of doors, and working hard, as to experience and learn perspective and knowledge of a working organic farm. Along with growing delightfully delicious and healthy food for our local members, Matthew and I continue to desire to keep ourselves up by living off the land as well as trying to be one with the land, by letting the cycles of the earth remain viable, optimal, verdant, and non-interrupted as best our abilities. We are hoping to eventually incorporate animals and a work mule to help bring even more biodiversity to the farm’s cycles and ecosystem, as to also help in the education of future hands-on internship opportunities, and to eventually hope to add eggs into our CSA members’ baskets in the coming years! If you have an interest in being an intern for the 2009 season please visit our web-page at www.ArugulasStarFarm.com and click on The Experience and scroll down to Farm Internship Opportunities.
Matthew and I look very forward to another wonderful and yet joyfully hard year, as the life of farming goes, and will pass on that the up and coming Full Moon on the 10th of January will be quite spectacular as it occurs at Perigee, when it is nearest to the earth, so please everyone make a note to notice the Full Moon’s night sky.
We hope to be hearing from you soon,
Allie and Matthew